Potato Salad
This classic potato salad recipe is creamy, tangy, and the perfect side dish for BBQs, picnics, and family gatherings. Easy to make with simple ingredients.
Ingredients
- 17 medium potatoes peeled and diced
- 6 eggs hard-boiled and chopped
- 1/4 cup yellow onion finely chopped
- 1 cup relish
- 2 cups mayonnaise
- 2 Tbsp mustard
- 1 tsp pepper
- 2 tsp salt
Instructions
- Peel and dice your 17 potatoes into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
- While the potatoes are cooking, place the 6 eggs in a pot and cover them with cold water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for about 10 minutes. Once done, drain and transfer the eggs to an ice bath to cool. Peel and chop them once they’re cooled down.
- In a large bowl, combine 2 cups of mayo, 2 tablespoons of mustard, 1 cup of relish, ¼ cup of diced onions, 1 teaspoon of pepper, and 2 teaspoons of salt. Stir until smooth and creamy. Adjust the seasoning to your taste, adding more salt, pepper, or mustard if needed.
- In a large mixing bowl, gently combine the boiled potatoes, chopped eggs, and the creamy dressing.
- Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. Serve chilled, and enjoy!